Zurath Kamdin

Zurath Kamdin


Indian, Iranian


English, Hindi, Tamil

Time Zone:

PST Pacific Standard Time GMT + 8:00


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Chef Zurath Kamdin is a professional chef residing in Hong Kong. At a very young age his passion for cooking stood out. Graduating in allied sciences he also studies the catering world which led him on an adventure of culinary culture. His repertoire grew as did his travels around the world, cementing his skills in international cuisine. After recently retiring from running a largely successful production and catering company in Hong Kong, chef is thankful to be able to share his culinary skills and knowledge. The ability to elevate his patrons experience is pure joy for chef. His next wave of adventure is teaching! Chef says any age can learn and coking children is always a delight, to see how their mind works brings out his inner child. The ability to give knowledge of food such as the uses of spices for health and wellness, the history of food evolution over the ages is a career highlight for Chef. He will share all of this and so much more to please all the international pallets.

Dishes you can learn with


India-Zurath-Kamdin-Aloo Jeera

Native to most parts of India with different variations and spices, this recipe is created by me over the years.

Aloo Jeera
India-Zurath-Kamdin-Pineapple Sheera

Sheera is a quick way to make a sweet dish for any part of the day. It can be an accompanying dish, or had separately. This dish tastes best when it is hot, but can be enjoyed cold.

Pineapple Sheera
India-Zurath-Kamdin-Lulas Reachad

Lulas Reachad has its origins from Portugal, and has traveled into their colonies over time.
Each region has it's own variations of the original, with different ingredients added for the stuffing and the sauce.
This variation is from Goa, India, one of the former Portuguese Colonies.

Lulas Reachad (Stuffed squid in tomato sauce)
India-Zurath-Kamdin-Fish Molee

This dish is usually a staple with most coastal Kerala people. As it's simple and easy to make, most households prepare this dish during lunchtime.
Fish Molee can be enjoyed with Rice or Appams (steamed rice-flour and coconut pancakes) and is most always served at room temperature.

Fish Molee

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